Combine cranberries, apricots, brandy (if using), water, and honey in a container with a tight fitting lid. Seal the lid and refrigerate for at least 2 hours or up to 1 day. The longer the dried fruit sets, the better the flavor.

Stir together the flour, baking powder, baking soda, cinnamon, allspice, and salt in a small bowl and set aside. In a separate bowl, whisk together remaining ingredients. Whisk until no lumps remain. Gradually stir in the flour mixture, mix until just combined. (A few lumps in the batter are okay.) Drain the dried fruit and fold into batter.

Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Once cooked, allow to cool for 15 minutes before removing from pan. Cool completely before slicing and serving.